Chicken Seekh Kebab

Description

How to Make Chicken Seekh Kebab

Prepare the Chicken Mixture:

• In a large bowl, mix:

  • Boneless chicken (500g, minced)
  • Onion (1 small, finely chopped & squeezed to remove water)
  • Garlic paste (1 tsp)
  • Ginger paste (1 tsp)
  • Green chilies (2, finely chopped, optional for spice)
  • Fresh coriander (2 tbsp, chopped)
  • Salt (1 tsp, or to taste)
  • Black pepper (½ tsp)
  • Red chili flakes (1 tsp)
  • Cumin powder (1 tsp, roasted & crushed)
  • Coriander powder (1 tsp, roasted & crushed)
  • Garam masala (½ tsp)
  • Lemon juice (1 tbsp, for tanginess)
  • Gram flour (2 tbsp, roasted, for binding)
  • Butter or ghee (1 tbsp, for moisture & softness)

• Mix everything thoroughly until well combined.

• Cover and refrigerate for 30 minutes to firm up the mixture.

Shape the Kebabs:

• Grease your hands with oil to prevent sticking.
• Take a portion of the mixture and shape it around wooden or metal skewers into long cylindrical kebabs.
• If skewers aren’t available, shape them into logs using your hands.
• Place the kebabs on a tray and refrigerate for 10 minutes to help them hold their shape.

Cook the Kebabs:

• Grilled: Preheat grill to 200°C (400°F), brush kebabs with oil, and grill for 6–8 minutes, turning occasionally.
• Pan-Fried: Heat oil in a pan and cook on medium heat until golden brown and cooked through (about 4–5 minutes per side).
• Baked: Preheat oven to 200°C (400°F), place kebabs on a baking tray, brush with oil, and bake for 15–18 minutes, flipping halfway.
• Air-Fried: Cook at 180°C (350°F) for 12–15 minutes, shaking halfway.

Enjoy!

Serve hot with naan, paratha, mint chutney, yogurt dip, or salad. Perfect for BBQs, dinner, or Iftar! 🔥🍗😋